Bold Creamy Cowboy Butter Sauce (Printable)

Bold butter sauce with lemon, garlic, Dijon mustard & spices. Perfect for steak, seafood & vegetables.

# What You'll Need:

→ Dairy

01 - 1/2 cup unsalted butter

→ Fresh

02 - 2 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh thyme leaves

→ Pantry

06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon lemon zest
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon cayenne pepper

# Cooking Steps:

01 - Place butter in a small saucepan over medium-low heat. Cook until just foamy, watching carefully to prevent burning.
02 - Add minced garlic to the melted butter. Sauté for 30 seconds until fragrant but not browned.
03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne pepper if using.
04 - Reduce heat to low and simmer gently for 1-2 minutes, stirring constantly to incorporate all flavors.
05 - Remove from heat immediately. Stir in parsley, chives, and thyme until evenly distributed.
06 - Serve warm as a dipping sauce for steak, seafood, vegetables, or bread. Can be refrigerated and reheated gently for later use.

# Expert Tips:

01 -
  • It takes longer to set the table than it does to make this sauce.
  • The balance of heat, tang, and richness rescues even the simplest meals.
  • You can spoon it over anything and people will think you planned it all along.
02 -
  • If the butter gets too hot and the garlic browns, the sauce will taste bitter—keep the heat low and watch closely.
  • Add the herbs at the very end so they stay bright and don't lose their flavor in the heat.
  • If the sauce starts to separate, whisk in a teaspoon of cold water to bring it back together.
03 -
  • Zest the lemon before you juice it—it's nearly impossible to do it the other way around.
  • Keep a small bowl of cold water nearby when you're melting the butter so you can pull the pan off the heat fast if it starts to brown too quickly.
  • Taste the sauce before serving and adjust the salt or lemon juice based on what you're pairing it with.
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